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My review
Upside-Down Apple Pecan Pie
TJ4GOD721
"This is by far the best apple pie I've ever had, and anyone who likes apple pie who has tried it agrees, this is a wonderful variation of an all-American favorite. Enjoy with a scoop of vanilla ice cream."
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Ingredients
2 h 20 m servings 522 calsOriginal recipe yields 8 servings (1 - 9 inch deep dish pie)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 375 degrees F (190 degrees C).
- In a 9 inch deep-dish pie pan, combine pecans, brown sugar and margarine; spread into a single layer. Roll out dough, and place bottom crust over pecan mixture.
- In a large bowl, combine apples, sugar, flour, cinnamon and nutmeg. Pour into crust in pan. Top with second crust. Fold edges of crust over, and flute to seal edges. Make several small slits in the top to allow steam to escape.
- Place pan on foil or cookie sheet during baking to guard against spillage. Bake in preheated oven for 40 to 50 minutes, or until crust is golden brown and apples are tender.
- Cool pie in pan for 5 minutes. Place serving plate over pie, and flip to invert, being careful not to come in contact with molten sugar. If some of the nuts stick to the pan, remove them with a knife, and place on pie. Allow to cool for 1 hour.
Footnotes
- Tip
- Parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Per Serving: 522 calories; 33.2 g fat; 55.7 g carbohydrates; 4.7 g protein; 0 mg cholesterol; 326 mg sodium. Full nutrition
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Reviews
Read all reviews 5056 Ratings
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Most helpful positive review
1/4/2005
I recently saw this recipe on television, and the chef first put waxed paper lining the pie dish and THEN put the pecan mixture on top of that, so the pecans would not stick. It turned out very...
Most helpful critical review
11/29/2010
I made this a day before Thanksgiving and found the crust to be soggy. It was lovely golden brown when I removed it from the oven. It inverted beautifully...thanks to the parchment paper recomm...
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1/4/2005
I recently saw this recipe on television, and the chef first put waxed paper lining the pie dish and THEN put the pecan mixture on top of that, so the pecans would not stick. It turned out very...
11/21/2006
I made this recipe or one like it when I once worked at a Deli in our small town - the best way I've found is to line the pan with foil then add the nut mixture, bottom crust, apples, then top c...
11/3/2008
This is a great recipe! Easy and very tasty. Very nice on a chilly autumn day. Although, I did do a few alterations. I lined the pie plate with parchment paper, allowing the excess to stand up o...
12/2/2005
I made this pie for Thanksgiving and everyone loved it.You just need to make sure you don't let it cool for too long before turning it a plate or else it sticks.
12/8/2005
Tasted wonderful - nice twist on the traditional apple pie! I chose to roast the pecans first for about 20 minutes at 300 degrees. Another note I'll have to remember for next time: If all you ...
11/10/2005
This pie was good. I did some changes--(1st) I lined my pie plate with wax paper so the pecan mixture would not stick--(2nd) 1/4 cup of sugar is not enough for Granny Smith apples I used 1 cup ...
9/4/2007
YUMMY!!!! I was kinda scared when I took it out of the oven and flipped it over, it didn't look so good, but it turned out great. I added more sugar to the apples (1/2 cup white, and 1/2 cup br...
11/29/2010
I made this a day before Thanksgiving and found the crust to be soggy. It was lovely golden brown when I removed it from the oven. It inverted beautifully...thanks to the parchment paper recomm...